When you think of Thanksgiving, stuffing is one of those dishes that makes the meal feel complete. This version—filled with juicy sausage, sweet apples, caramelized onions, and fresh herbs—hits that perfect balance of savory and slightly sweet.
The bread soaks up all the flavor, turning golden and crisp on top while staying tender underneath. It’s the kind of comfort food that brings everyone back for seconds.
What Bread to Use
The bread is the foundation of good stuffing. Choose something that can hold up to moisture without turning soggy. Day-old French bread, sourdough, or ciabatta works beautifully.
Avoid soft sandwich loaves—they tend to disintegrate once you mix them with the sausage and broth.
If your bread is fresh, cube it and toast it in the oven until lightly golden. Dry bread absorbs flavor better, giving you that satisfying contrast between soft and crispy bites.
What Sausage to Use
The sausage gives the stuffing depth and richness. I recommend using mild Italian sausage for its balanced flavor, but if you prefer a little kick, spicy Italian sausage works too.
You can also use chicken or turkey sausage for a lighter version.
Pro tip: The sausage determines the salt level of your stuffing. I always cook one sausage first, taste it, and adjust the salt in the rest of the recipe based on that.
What Apples Are Best for Stuffing
You want apples that hold their shape when cooked. Granny Smith, Honeycrisp, or Pink Lady are all great options—they’re crisp and slightly tart, which helps balance the richness of the sausage and butter.
Avoid apples that turn mushy, like Red Delicious. You want little bites of apple that stay tender but distinct.
What Spices and Herbs to Use
The right herbs make this stuffing taste (and smell) like Thanksgiving. I use a mix of fresh sage, thyme, and parsley for a classic flavor profile.
If you only have dried herbs, use one-third the amount, since dried herbs are more concentrated. A pinch of nutmeg or poultry seasoning can also enhance the aroma and tie the flavors together.
Tips for Cooking and Prepping
Here’s how I make sure my stuffing always turns out perfectly golden and flavorful:
I start by browning the sausage first, letting the fat render out. This gives you a flavorful base for sautéing the onions, celery, and apples right in the same pan. Those brown bits at the bottom? That’s flavor gold, scrape them up!
When mixing everything, add the broth gradually until the bread cubes are just moistened. You want the mixture to hold together but not feel soggy.
And most importantly, bake uncovered for the last 15–20 minutes to get that crisp top everyone fights over. If you like a softer stuffing, cover it with foil for the full bake time.
What to Serve It With
This apple sausage stuffing pairs perfectly with your Thanksgiving mains like roast turkey, prime rib, or honey-baked ham. It also complements mashed potatoes, gravy, and cranberry sauce beautifully.
For leftovers, try using it as a filling for stuffed mushrooms or in a breakfast hash with fried eggs.
Storage and Make-Ahead Tips
You can make this stuffing a day ahead and store it covered in the fridge. When ready to serve, bake it at 350°F (175°C) for about 20 minutes until heated through and crispy on top.
Leftovers keep well in the fridge for up to 4 days, or you can freeze portions for up to 2 months. To reheat, thaw overnight and warm in the oven, covered with foil to prevent drying out.
Frequently Asked Questions
Can I make apple sausage stuffing ahead of time?
Yes, you can prepare the stuffing a day before baking. Assemble it fully, cover tightly, and refrigerate. When you’re ready to serve, bake it straight from the fridge — just add about 10 extra minutes to the baking time.
Can I freeze apple sausage stuffing?
Absolutely. Let the stuffing cool completely, then transfer it to an airtight container or freezer-safe bag. It freezes well for up to three months. Reheat in the oven at 350°F (175°C) until warmed through.
Can I make this stuffing vegetarian?
Yes! Replace the sausage with sautéed mushrooms and use vegetable broth instead of chicken broth. You’ll still get that savory depth and texture.
How do I keep stuffing from getting soggy?
Use dry or toasted bread cubes and add broth gradually. The goal is moist, not wet. Mix well, then bake uncovered for a bit to crisp up the top.
Best Thanksgiving Apple Sausage Stuffing Recipe
Image credit: @julianneskitchen.ca
Ingredients
For the Stuffing
- 1 lb mild Italian sausage, casings removed
- 1 loaf (about 1 lb) day-old sourdough bread, cubed and toasted
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 apples (Granny Smith or Honeycrisp), peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons parsley, chopped
- 1 ½ cups chicken or vegetable broth (adjust as needed)
- Salt and pepper, to taste
Instructions
- Cook the sausage. In a large skillet over medium heat, cook the sausage until browned, breaking it apart as it cooks. Remove and set aside.
- Sauté the vegetables. In the same skillet, melt butter and add onion, celery, and apples. Cook until softened, about 5 minutes. Stir in garlic, sage, thyme, and parsley.
- Combine everything. In a large bowl, toss the toasted bread cubes with the sausage and cooked vegetables. Gradually pour in the broth, stirring gently until the bread is evenly moistened.
- Taste and adjust. Taste for salt before baking—remember, the sausage may already be salty.
- Bake. Transfer to a greased baking dish and bake at 350°F (175°C) for 35–40 minutes, uncovered, until the top is golden and crisp.
- Serve. Garnish with extra parsley and serve warm alongside your Thanksgiving main dishes.
Featured image credit: @carlsbadcravings
